Salmon Teriyaki With Pickled and Cooked Vegetables
15 August 2020
To celebrate the delivery of Harrison's first ever oven to be used in a Japanese restaurant, Koji, London, we asked our friend Annie Nichols - chef, food stylist, food writer, artist and photographer to come over to Harrison HQ and have a play with a classic Japanese dish in our Harrison Classic.
This whole side of salmon immersed in a Japanese inspired marinade becomes roasted to perfection in the Harrison oven. Spot on for a party or gathering, or for a special dinner party, the Harrison oven cooks the salmon for a locked-in succulent, juicy interior with a wonderful marinated crust and a subtle smoky flavour.
- A whole side of salmon, skin on, pin boned
- Pickled vegetables
- 100ml rice vinegar
- 1 tbsp caster sugar
- 2 small carrots, peeled, finely sliced
- 4 radishes, trimmed and cut in half
- 100g mooli (daikon), peeled, sliced thinly
- small handful samphire
- ½ tsp salt
- 1 tbsp finely grated fresh ginger
For the Teriyaki Marinade
- 2 garlic cloves, crushed
- 1/2 tbsp finely grated fresh ginger
- 4 tbsp soy sauce
- 4 tbsp mirin or rice wine
- 1 tbsp dark soft brown sugar
- 2 tbsp maple syrup or honey
- 1 tbsp Sriracha
- 1 tbsp toasted sesame oil
- Juice of 2 limes
- salt and freshly ground black pepper
For the Vegetable Dressing
- 2 tbsp yuzu juice or lime juice
- 2 tbsp mirin
- 2 tbsp miso paste
- ¼ teaspoon wasabi
- pinch of black pepper
- 300g asparagus spears, trimmed
- 8 spring onions, trimmed
- A large handful of samphire
- 500g edamame beans, defrosted if frozen
- 3 tbsp sesame oil
- sea salt flakes
- 1 tbsp black sesame seeds
- Firstly, make the pickled vegetables. Place all the ingredients, except the vinegar and sugar, in a sterilised jar. Bring the vinegar and sugar to a boil, stirring until the sugar dissolves, then pour over the vegetables in the jar and set aside.
- For the salmon, place all the ingredients for the teriyaki marinade in a pan over a low to medium heat. Stir to dissolve the sugar, bring to a boil, reduce heat and simmer until it thickens slightly. Season, remove from heat and set aside to cool.
- Once the marinade has cooled, lay the salmon in a large dish, pour over the marinade, turn to coat, cover and put in the fridge to marinate for 30 minutes to 1 hour.
- Whisk all the ingredients for the dressing in a large bowl and set aside. Tip the asparagus and spring onions into a roasting tin and toss with 2 tablespoons of the sesame oil and sea salt.
- Fire up the Harrison oven to 220ºC. Lift the salmon onto a baking tray, spooning over the marinade from the dish. Place the tray into the oven and roast the salmon for about 20 minutes, basting with the marinade halfway through, or until just tender. Remove from oven and place on top of the oven to keep warm.
- Next, place the tray of asparagus and spring onion in the oven and roast for about 3 minutes. Remove the tray from the oven, add the samphire and the remaining sesame oil, toss all together and return to the oven for 2-3 minutes.
- Finally, add the edamame beans to the tray of roasted vegetables and toss together well. Return the tray to the oven and cook for another 2–3 minutes or until the edamame beans are heated through and all the vegetables are tender. Remove from oven and tip all the vegetables into the bowl of dressing and toss together, adding more salt if needed.
Serve the salmon on a bed of the dressed vegetables, sprinkled with the sesame seeds and the pickled vegetables on the side.
Read more: Harrison Ovens Now at Japanese Peruvian Fusion Koji Restaurant, London